Cooking with Xylitol
This xylitol recipe is courtesy of the revised and expanded xylitol cookbook "Sweeten Your Life the Xylitol Way," by Karen Edwards, PhD. The recipe book is available through Xlear.com.
Holiday Cranberry Walnut Cobbler
Filling:
4 cups fresh cranberries (two 8 oz. packages)
1 1/3 cups xylitol
¾ cups coarsely chopped walnuts
3 TBS freshly squeezed orange juice
1/3 cup unsalted butter
Batter:
¼ cup xylitol
1 cup spelt flour or whole wheat pastry flour
2 tsp baking powder
1 egg
½ cup low-fat milk
To prepare filling: In a large bowl combine xylitol with cranberries that have been cut in half. (Cutting cranberries in half prevents them from bursting during baking, which helps them retain their shape.) Stir well to coat all the berries with xylitol. Cover and set aside for two hours or place in refrigerator overnight. After allowing mixture to sit, stir in walnuts and orange juice. Melt butter and pour into 8” square baking pan. Spoon filling over melted butter in baking pan.
To prepare batter: Combine xylitol with flour and baking powder. Add egg and milk, and mix well. Pour batter over filling, and bake at 350 degree s for 30-35 minutes or until crust is lightly browned. Best when served warm. Yield: 9 servings.
Per serving: Calories: 273.4 Carbs: 45.8g Fiber: 3.9g Fat: 14.2g Sodium: 97.6g Net Carbs: 12.4g
Try this recipe, and send in your comments to crystalxlear@xlear.com. Also, if you have a favorite recipe, and we use it in the our Cooking with Xylitol section, we'll send you a free, one-pound bag of XyloSweet. Email recipes to crystalxlear@xlear.com.
